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Black Bean Quesadillas with Corn (No Cook) are the perfect summer quesadillas filled with orange bell peppers, jalapeno, cilantro, tomatoes, cheese, and spices.
When I don’t know what to make, I make quesadillas for dinner because my husband is obsessed with anything, but Indian food.
Someone, please explain to me how someone who is Indian cannot handle spicy Indian food, but can handle spicy Mexican food. Even my 18-month-old son can handle more spice than my husband, not kidding! I don’t get it. The spices seen in Indian and Mexican food are quite similar.
Quesadillas are the simplest dish to make and are packed with veggies and so much flavor. They also make the best leftovers and these no-cook quesadillas, well almost, are so easy to make and perfect for meal-prepping. They keep well in the fridge for three days.
Black Bean Quesadillas with Corn
Black bean and corn quesadillas are packed with black beans, corn, orange bell peppers, jalapeno, cilantro, tomatoes, cheese, and spices. I love using a lot of shredded Mexican cheddar cheese because it’s so delicious with Mexican food.
Simply throw in all the ingredients above in a bowl and mix. The best part is, that there is no cooking involved aside from grilling up the quesadillas. These summer quesadillas are packed with flavor.
Ingredients
Black Beans: I use canned organic black beans, rinsed and drained.
Corn: Frozen organic corn – rinsed under warm water and drained.
Veggies: Orange Bell Pepper, Red Onions, Tomatoes, Jalapenos.
Fresh Cilantro: Cilantro gives these quesadillas so much flavor so definitely use a generous amount.
Taco Seasoning: I love Trader Joe’s Taco Seasoning, otherwise any brand works.
Mexican Cheese Blend: I like using organic shredded Mexican Cheese Blend – Trader Joe’s brand is great.
Salt: Don’t use a ton of salt since taco seasoning has enough sodium, but you will need a little bit.
How to make Black Bean Quesadillas with Corn recipe – step by step instructions
Make the Black Bean Corn Mix
1. Add rinsed & drained black beans to a large bowl.
2. Add orange bell peppers, and red onions, and rinsed & drained frozen corn.
3. Now add tomatoes, jalapenos, fresh cilantro, salt, and taco seasoning.
4. Finally add 2 cups of shredded Mexican cheese.
5. Mix well.
Make the Black Bean and Corn Quesadillas
1. Heat up a castiron skillet on low-medium until hot. Add a teaspoon of avocado oil to the skillet and spread. Place tortilla on the skillet for a minute and flip.
2. Add a 1/4 cup of shredded Mexican cheese to half the quesadilla.
3. Now add 1/2 cup of the black bean corn mixture followed by another 1/4 cup of shredded Mexican cheese.
4. Fold the quesadilla over like so. Press down.
5. Cover with a lid and cook one side for 3-5 minutes on low-medium heat. A cast-iron skillet gets very hot so be careful.
6. Flip. Add a little oil on top. This helps get the quesadilla crispy. Flip and cook on the other side again until the cheese has melted.
7. Allow your quesadilla to cook for a few minutes, then slice in half.
Expert Tips
- Chop all the veggies.
- Prepare the mix which can be prepped up to 3 days in advance.
- Make the quesadillas.
- Enjoy with condiments of your choice.
More Mexican Recipes!
- Paneer Tikka Quesadillas
- 7 Layer Burrito Taco Bell
- Aloo Paratha Quesadillas
- BBQ Chicken Corn Quesadillas as seen on Good Morning America
- Mushroom Corn Truffle Quesadillas
- Spinach & Black Bean Quesadillas
- Broccoli & Red Pepper Quesadillas
Black Bean Quesadillas with Corn
EQUIPMENT
INGREDIENTS
for the veggie mix
- 15 ounces black beans, rinsed & drained
- 1 orange bell pepper, chopped
- 3/4 cup red onions
- 1 cup frozen corn, rinsed & drained
- 1/3 cup tomatoes, squeeze out liquid, chopped
- 2 jalapeños, finely chopped
- 1/2 cup fresh cilantro
- 2 cups shredded Mexican cheese
- 3 tbsp Taco seasoning, I like Trader Joe’s
- 1/3 tsp salt
for each quesadilla (makes 10 quesadillas)
- 1 whole wheat tortilla
- 1/2 cups shredded Mexican cheese, 1/4 cup each time
- 1/2 cup veggie mix
INSTRUCTIONS
Make the Black Bean Corn Mix
- Add rinsed & drained black beans to a large bowl.
- Add orange bell peppers, and red onions, and rinsed & drained frozen corn.
- Now add tomatoes, jalapenos, fresh cilantro, salt, and taco seasoning.
- Finally add 2 cups of shredded Mexican cheese.
- Mix well.
Make the Black Bean and Corn Quesadillas
- Heat up a castiron skillet on low-medium until hot. Add a teaspoon of avocado oil to the skillet and spread. Place tortilla on the skillet for a minute and flip.
- Add a 1/4 cup of shredded Mexican cheese to half the quesadilla.
- Now add 1/2 cup of the black bean corn mixture followed by another 1/4 cup of shredded Mexican cheese.
- Fold the quesadilla over like so. Press down.
- Cover with a lid and cook one side for 3-5 minutes on low-medium heat. A cast-iron skillet gets very hot so be careful.
- Flip. Add a little oil on top. This helps get the quesadilla crispy. Flip and cook on the other side again until the cheese has melted.
- Allow your quesadilla to cook for a few minutes, then slice in half.
This recipe yields some really yummy quesadillas. Everyone in my family loved them. This recipe will be added in the rotation of our weekly Mexican night! Thanks so much!
This recipe is so good and easy to make. I’m not a good cook but this recipe was so easy to follow and so delicious. I made it yesterday and words can’t just do the full justice to how yummy the quesadilla was. 😋 Thanks honey 🙏
Omg Sonia. Your comment is gonna make me cry. That’s sooo sweet. I feel happy when people who don’t think they’re good cooks and then whip out delicious meals. We all have a chef hiding inside us. xoxo.
I just made this last night and it was great! It came together quickly; I was able to prep and freeze 5 quesadillas and made the last one fresh for myself to enjoy for dinner. I will definitely be making this again as it’s a quick, healthy meal and it’s perfect for meal prepping!
So glad to hear that Jasmin. These are great to freeze and then pull out as needed. Thanks for sharing. xoxo.